Quinoa Chaufa

Serves one

1 cup quinoa

3 oz. canola oil

1½ oz. cleaned calamari, sliced

1½ oz. cleaned shrimp

1½ oz. cooked octopus, sliced

Salt

½ oz. sesame oil

2 oz. cremini mushrooms, sliced

1 oz. chopped red bell pepper

1 pinch minced fresh ginger

1 pinch minced garlic

½ oz. soy sauce

½ oz. oyster sauce

1 oz. fried egg noodles

1 oz. bean sprouts, blanched

1 oz. snow peas, blanched

1 oz. chopped green onions

1 pinch sugar

2 eggs

1 | Wash quinoa and cook in boiling saltwater for approximately 10 min. Strain and set aside.

2 | Add 2 oz. of the canola oil to a hot wok. Sauté calamari, shrimp and octopus until golden brown, seasoning with salt. Remove from wok.

3 | Add sesame oil to wok and sauté quinoa, cremini mushrooms, bell pepper, ginger and garlic, seasoning with soy and oyster sauces.

4 | Put the quinoa-and-mushroom preparation at the bottom of a hot cast-iron plate to prepare for serving.

5 | Just before serving, add in fried egg noodles, bean sprouts, snow peas, green onions, sugar, and salt to taste. Set aside some noodles and vegetables to decorate the finished dish.

6 In another wok, heat remaining canola oil; with eggs, make a thick, moist omelette (also known as an egg tortilla).

7 | Place egg tortilla on top of quinoa preparation.

8 | Garnish the top of the omelette with remaining egg noodles and vegetable mixture.